Ingredients for Triple Layer Tiramisu:
Ladyfingers – 54 pieces
Anjia whipping cream – 600ml
Mascarpone cheese – 400ml
Egg yolks – 8
Blueberry sauce – 80g
Blueberries – 27
Mango – 1
Mango sauce – 80g
Melon – 1 and a half
Zero-calorie sugar – 50g
Lemon juice – 15g
Steps for making Triple Layer Tiramisu:
Step 1: Prepare the ingredients.
Step 2: Beat egg yolks with 23g of white sugar until pale, then add room temperature softened mascarpone to the egg yolks and beat until smooth.
Step 3: Whip the cream until it stands up with a hook, slightly over-whipped here, which will make it more solid when mixed with mascarpone. Combine the two, folding from bottom to top. (Missed to take a photo of this step)
Step 4: Take out the ladyfingers, lightly dip both sides in milk or jasmine tea, lay a layer, and after laying, spread a layer of jam.
Step 5: Spread a layer of cream, then lay another layer of ladyfingers.
Step 6: Smooth the cream (the cream whipped longer will set more noticeably), and refrigerate for 4 hours or more.
Step 7: Take out and cut into portions first.
Step 8: Then garnish the surface.
Step 9: The finished product.
Step 10: Extremely delicious, substantial in both taste and quantity.
Cooking Tips for Triple Layer Tiramisu:
There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘desserts’ to directly view my recipes!
